Rhubarb Simple Syrup

5 from 2 votes

Rhubarb Simple Syrup recipe is quick and easy to make. If you love rhubarb, you need to try this recipe. It’s made with just a few simple ingredients, too.

Calories: 874kcal

Author: Karin and Ken

Ingredients

4 cups chopped fresh or frozen rhubarb
1 cup granulated sugar
1 cup water
1 teaspoon lemon juice optional, brightens flavor

Instructions

In a medium saucepan, combine rhubarb, sugar, and water.
Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until the rhubarb breaks down completely.
Stir in lemon juice, if using.
Remove from heat and let cool for about 20 minutes.
Strain through a fine mesh sieve into a clean jar or bowl, pressing down gently to extract the liquid (don’t force solids through).
Using a funnel store syrup in jar or your favorite container.
Discard or save the pulp for smoothies or oatmeal.
Store syrup in an airtight container in the fridge for up to 2 weeks.

Notes

There’s no need to peel the rhubarb as it will cool down just fine and will be strained out at the end anyway!
Store your rhubarb simple syrup in a jar or an airtight container for up to 2 weeks in the fridge.
Reduce the sugar used in this recipe to ¾ cup to make it tangier.

Nutrition